So say hello to the straightforwardly named (though it could change) Steak and Cheese, the latest
under-the-radar venture from red-meat impresario Michael Landrum, now open in Arlington.

The first thing you need to know: this is a bare-bones spot—even more bare-bones than Ray’s Hell Burger
Too, which it replaced. Small and dark with paper towel rolls on the table, the only thing announcing it
(for now) is a small sign written in marker and taped to the door. The menu: also written in marker and
taped to the Coke cooler.

The second thing you should know is what that sign announces: they’re not trying to emulate anything
“authentic” from Philly. (Take that, Eagles fans.) What they serve is a half pound of fresh-sliced,
cooked-to-order top sirloin and rib eye from Ray’s the Steaks, piled onto a roll with onions and melted
provolone and American. Your side: tater tots. And that’s it.

Well, apart from the beer, anyway, which they’ve thoughtfully held over from the burger spot—Bud Light
to Delirium Tremens.